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Hake in Tarragon Sauce

Hake in Tarragon Sauce

with Crushed New Potatoes and Green Beans

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For a recipe that delivers on flavour and speed, this simple but delicious dish comes out on top. Light and delicate in flavour, tilapia is a great fish to pair with this mild and creamy tarragon sauce. We’ve served it alongside crushed new potatoes and crunchy green beans for an easy and nutritious weeknight dinner. Tonight, you’re allowed to fish for compliments!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Salad Potatoes

1 pack(s)

Green Beans

¼ bunch(es)


1 sachet

Vegetable Stock Powder


2 unit(s)

Hake Fillet


75 grams

Sour Cream


Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)992 kJ
Energy (kcal)237 kcal
Fat8.0 g
of which saturates4.0 g
Carbohydrate35 g
of which sugars6.0 g
Protein6 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the chunks on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Bring a saucepan of water to the boil.


Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. When the potatoes have 10 mins left, smash the potatoes with back of a fork, turn them over in the oil and roast the for the remaining time. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, trim the green beans then chop in half. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Fill and boil your kettle, then pour the boiling water (see ingredients for amount) into a measuring jug with the vegetable stock powder.


When you've just crushed your potatoes and popped back in the oven, pat the hake dry with kitchen paper and season with salt and pepper. Heat a splash of oil in a frying pan on medium-high heat. Once the pan is hot, add the fish. Fry for 3-4 mins. Then, carefully turn and cook for 2-3 mins more. IMPORTANT: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and cover with foil to keep warm. Keep the pan - we'll use it again! Meanwhile, pop the green beans in a pan of boiling water. Cook for 4 mins, then drain in a colander.


Once the hake is out of your frying pan, add the stock to your pan on medium-high heat. Boil until it has reduced by one-third, 2-3 mins. Remove from the heat, then add the sour cream and tarragon. Give it a good stir and heat until piping hot. Season to taste with salt and pepper if needed.


Divide the roasted crushed new potatoes and green beans between your plates. Season with salt and pepper. Serve along side the hake and finish with a generous amount of tarragon sauce. Enjoy!